Pasta Salad with Chorizo and Green Vegetables
Pasta Salad with Chorizo and Green Vegetables
Ingredients
- 1 box (375 g/3/4 lb) gemelli or fusilli
- 2 cups (500 ml) green beans
- 2 smoked chorizo sausages, about 5 oz (150 g) each, halved lengthwise and sliced into 1/4-inch (1/2-cm) half rounds
- 1 tablespoon (15 ml) olive oil
- 1 English cucumber, seeded and finely chopped
- 1/4 cup (60 ml) chopped flat-leaf parsley
- 1/2 cup (125 ml) oil-packed sun-dried tomatoes, drained and chopped
- 1 egg yolk
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- 1 clove garlic, finely chopped
- 3/4 cup (180 ml) vegetable oil
- Salt and pepper
Instructions
- In a large saucepan, cook the pasta in boiling salted water until al dente. Drain and oil lightly. Set aside.
- In a saucepan, cook the green beans or fiddleheads in boiling salted water until tender, 3 to 5 minutes depending on size. Rinse in cold running water. Drain. Set aside.
- In a skillet, brown the chorizo in the oil. Remove the chorizo and set aside the rendered fat separately.
Pasta Salad with Chorizo and Green Vegetables